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Science & Nature

Science in Action: Science Experimentation & Baking Muffins (Gluten Dairy Free)

Explore baking in your own kitchen as we dive into making muffins that everyone will enjoy through scientific testing and experimentation.
Danielle Doyle
35 total reviews for this teacher
Completed by 2 learners
  There are no upcoming classes.
year old learners
learners per class


Charged upfront
$12 per class
Meets 1x per week
Over 4 weeks
60 minutes per class
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Class Experience

This is a fun and engaging way for students to learn and practice scientific thinking skills and processes.   All students interested in baking will benefit from this organized, yet creative approach to recipe altering and testing.

Students will learn about the art and science involved in baking.  They will be introduced to and shown how to tweak a recipe to suit their tastes, all while building confidence in their culinary skills.  Learners will understand that trial and error plays a large role in the best baker's toolkit, and that record keeping and creativity go into it the process as well.  Learners will follow along with the teacher as she demonstrates the step by step directions of the recipes.  Kitchen safety and properly handling of equipment will be addressed throughout the class, with specific suggestions related to the day's recipe.  
Danielle is a science educator of over 20 years, with vast experience designing and conducting inquiry labs and demonstrations for learners in grades 3-12th. Danielle and her family have an array of food allergies and sensitivities, and have changed their diets over the years in response.  She also likes the idea of adding various grains and nuts into their diets by altering traditional wheat based recipes.  In her free time, Danielle can be found tweaking, altering and creating gluten free and dairy free recipes for her family and friends to enjoy.  Being the trained scientist that she is, she keeps records of her discoveries.  Being nostalgic and remembering summer weeks spent cooking with her grandmother, she saves them in a little wooden recipe box she hopes to pass down to her own children.   
Students are encouraged to enjoy their baked creations and to make them again to share with family and friends.  And to tweak the recipe however their imagination leads them.  
Good size mixing bowl Electric hand mixer, whisk or large spoon for mixing Measuring cups Measuring spoons Something to scoop/pour batter into muffin cups (Ice cream scoop works wonderfully) Muffin Pan (small cups) Muffin Liners (small cups) Zester Basic Muffin Ingredients: -Butter, Margarine, Shortening or Oil (Olive oil/Avocado oil preferred for silkiness in finished product) -GF Oat Flour or Rice Flour (I recommend a fine ground one) *Note: These recipes call for oat flour. You may substitute rice flour or all purpose GF flour 1:1 for oat flour in most recipes, but know that the results (texture, density) may be different. Oat flour is one of the most nutritional flours, in terms of protein to carbohydrate amounts, being higher in protein than most flours. -Sugar (Coconut/Cane/Maple) -Molasses &/or Vanilla Extract -Eggs -Baking soda -Baking Powder -Salt Specialty Items: Week 1: Apple Sauce, Mini Chocolate Chips, Ground Cinnamon and ground nutmeg *(updated 8/19/20) Week 2: Bananas, Ground Cinnamon, chocolate chips/nuts and blueberries Week 3: Lemons, Poppy Seeds, Oranges and Dried Cranberries Week 4: Pumpkin Puree; Sweet Potato Puree; Coconut Milk; Maple Syrup; Pie Spice or Nutmeg, cinnamon and ginger; Mini Chocolate Chips
Learners will not need to use any apps or websites beyond the standard Outschool tools.
1 hour per week in class, and an estimated 0 - 1 hours per week outside of class.
During class, learners will be preparing ingredients for baking in the oven.   Please assist your learners in finding the best set up to do so that allows access to counters, cupboards/ingredients, kitchen equipment, and the stove and oven.  Please make sure they have access to pot holders and know the emergency safety procedures and equipment locations for your kitchen.  Also, make sure your learners are familiar using and working all of their equipment- blenders, food processors, etc. 


Danielle DoyleScience Educator- M.Ed Sci Ed & Credentialed Science Teacher
35 total reviews
29 completed classes

About Me

Danielle is a Science educator of 20 years with a bachelor’s degree in Marine Science, where she was awarded with honors awards for her senior thesis, a Master of Education in Science Education K-8th and a current California Science teaching... 
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